I love slow cooked meat a lot and I love whiskey. So I decided to put my two loves together. As it’s a weekend I have the time to slow cook some beef steak – I got some organic romsteak/rump steak (I’m so off with the names of beef cuts, but after googling this should be right name), but any fillet-like beef should work superfine. As I always have some Jack Daniel’s around it was obvious that the Jack will be the one mixing with my beef tonight. For the side I whipped up some mashed zucchini. It all came out as superdelish buttery foodsing. I’m definitely going to make this many times again.
Jack beef with zucchini mash
(Serves 2 / Prep time approx. 15 min, cooking time approx. 3,5 hours)
two beef romsteaks (about 400 g in total)
pack of smoked bacon (120 g)
3/4 cup of whiskey (I used Jack)
pack of butter (200 g)
1/2 vegetable stock cube
cup of water
What to do:
First prep the stuff. Deseed and chop the chilli. Chop leek and garlic. Slice the bacon. Cube the zucchini. Preheat the oven to 150º C.
Now lets cook the beef. Take a slow cooking pot (cast-iron) and put onto a stove. Drizzle some olive oil on bottom. Add the bacon, garlic, chilli, leek and half of the butter – NB! leave some leek and garlic for the zucchini mash. Let everything melt and fry for couple of minutes. Meanwhile heat a pan and fry the steaks to get some colour on them – about 2 minutes each side. Add the steaks to the pot. Pour in the whiskey. Stir and cook for 5 minutes. Add the half of the vegetable stock cube and the water. Season with salt and pepper. Mix everything. Lid the pot. Now put the meat to cook in the oven for 3 hours.
When the meat is getting done cook the zucchini mash. Take a wok pan. Drizzle some olive oil and add the other half of the butter. Add garlic and leek and zucchini cubes. Season with salt and pepper. Mix. Lid the pan. Let everything cook under the lid until zucchini gets soft – check from time to time. It takes about 20 minutes of cooking to get the zucchini soft. When zucchini is done mash everything into a chunky mash. Cook the mash for another 10 minutes without the lid. You’re done.
Plate the dish. Drizzle some melted butter from the pot on top of everything. Voilà!